Farm Family Recipes

• 3 6-oz containers light peach yogurt (such as Dannon or Yoplait)
• 1/2 c canned peaches, drained and diced
• 1/2 container light whipped topping (8-ounces)
• 1 6-ounce graham cracker crust

1. In a large bowl gently stir together the yogurt, peaches and whipped topping until combined. 2. Spoon the mixture into the graham cracker crust and smooth the top. 3. Freeze until firm, about 4 hours. 4. To serve, allow the pie to soften in the refrigerator for 2 hours or on the counter for 30 minutes to 1 hour before serving. Store leftovers in the freezer. Notes: This pie will stay fresh in the freezer for at least a week. Allow the pie, or a piece of it, to thaw sit out for about an hour to thaw slightly and soften up before digging in. Experimenting with flavors is the best part. Mix and match your favorite yogurt flavors, fruit and crust: Strawberry banana yogurt + strawberries Blueberry yogurt + blueberries Orange yogurt + mandarin oranges Pineapple or coconut yogurt + crushed drained pineapple Cherry yogurt + chopped cherries